Lemon Meringue Cheesecake Recipe
If you are craving a dessert that perfectly balances tangy brightness with creamy indulgence, look no further than this Lemon Meringue Cheesecake Recipe. Combining the richness of classic cheesecake with zesty lemon curd and a cloud-like meringue topping, this dessert feels like sunshine on a plate. It’s a showstopper for any occasion but surprisingly approachable to make at home, promising layers of flavor and texture that delight with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking this masterpiece. Each component plays a vital role, from the buttery, crumbly crust that provides the perfect base, to the luscious lemon-infused cheesecake filling, and finally, the glossy meringue crowning the dessert with a touch of elegance.
- Graham cracker crumbs: These form a crunchy and flavorful crust that holds everything together beautifully.
- Granulated sugar: Used throughout to add the right amount of sweetness without overpowering the lemon’s zing.
- Unsalted butter: Adds richness and helps bind the crust for that perfect texture.
- Cream cheese: The creamy heart of the cheesecake, softened for smooth blending.
- Sour cream: Adds a subtle tang and keeps the filling tender and moist.
- Eggs: Provide structure to the cheesecake filling and the fluffy meringue topping.
- All-purpose flour: Just a bit to help the cheesecake maintain its shape after baking.
- Lemon zest and fresh lemon juice: The stars of the dish, delivering bright citrus notes to the filling and the curd.
- Vanilla extract: Enhances the overall flavor with warm, sweet undertones.
- Egg yolks: Essential for creating the rich, silky lemon curd layer.
- Unsalted butter (for curd): Adds richness and smoothness to the lemon curd.
- Cream of tartar: Stabilizes the egg whites for a perfectly glossy meringue.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan to create an even, compact layer. Bake for 10 minutes to set the crust, then allow it to cool completely before adding the filling. This step ensures a sturdy, buttery base that won’t get soggy.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until silky smooth. Then whisk in sour cream, lemon zest, lemon juice, flour, and vanilla extract for that luscious citrus flavor and perfect baking texture. Incorporate eggs one at a time, mixing gently to avoid overbeating. Pour this velvety mixture over your cooled crust and smooth out the top. Bake for about 55 to 65 minutes, just until the center is set but still slightly jiggly — this guarantees a creamy, melt-in-your-mouth cheesecake.
Step 3: Cool and Chill the Cheesecake
After baking, turn off the oven and crack the door open, letting the cheesecake cool slowly for one hour; this prevents cracks and helps it set gracefully. Then refrigerate it for at least 4 hours or overnight. Patience here is key for achieving that perfect creamy texture and allowing the flavors to meld beautifully.
Step 4: Prepare the Lemon Curd Layer
While the cheesecake chills, whisk together egg yolks, sugar, lemon juice, and lemon zest in a small saucepan over medium-low heat. Stir constantly to avoid scrambling the eggs until the mixture thickens into a luscious curd, about 5 to 7 minutes. Remove from heat, stir in butter to create a smooth, shiny finish, and let it cool slightly. Spread this vibrant curd over the chilled cheesecake, then pop it back into the fridge to fully set the layer.
Step 5: Make and Toast the Meringue Topping
Using a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, continuing to beat until you have stiff, glossy peaks that hold their shape. This meringue topping is light as a cloud and adds a heavenly contrast to the dense cheesecake. Spread or pipe it artfully over the lemon curd layer. Then carefully toast it using a kitchen torch or briefly under a broiler for a golden finish — just watch closely so it doesn’t burn.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
To really impress, sprinkle your Lemon Meringue Cheesecake Recipe with a little extra lemon zest or finely chopped candied lemon slices. Fresh mint leaves add a pop of color and a refreshing aroma that complements the citrus perfectly. These small touches elevate presentation and make each slice even more inviting.
Side Dishes
This cheesecake pairs exceptionally well with fresh berries like raspberries or blueberries, which add bursts of tartness to balance the richness. A light whipped cream dollop on the side never goes amiss either, adding a silky texture that harmonizes with the meringue’s fluffiness.
Creative Ways to Present
For an elegant gathering, consider serving your Lemon Meringue Cheesecake Recipe in mini springform pans or individual clear glasses layered with crust, filling, curd, and meringue. This approach is not only visually stunning but also perfect for portion control and ease of serving.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake tightly covered in the refrigerator to preserve its delicate flavors and moist texture. It will stay fresh for up to 4 days, making it perfect to prepare ahead for weeknight desserts or celebrations.
Freezing
If you want to save it longer, freezing slices wrapped well in plastic wrap and foil allows you to enjoy your favorite Lemon Meringue Cheesecake Recipe up to a month later. Thaw in the fridge overnight before serving for the best experience.
Reheating
This cheesecake is best served chilled, so reheating isn’t recommended. However, if you’d like the meringue topping slightly warm, briefly passing it under a low broiler or using a kitchen torch before serving will revive that freshly toasted charm without affecting the filling.
FAQs
Can I use frozen lemon juice for this recipe?
Fresh lemon juice offers the brightest flavor essential to this recipe, but if frozen lemon juice is all you have, it will work fine. Just make sure it’s fully thawed and well strained to avoid any bitterness.
Why did my meringue weep after baking?
Weeping can occur if the meringue was undercooked or exposed to moisture. Ensure you beat the egg whites to stiff peaks and toast the meringue properly to seal the surface, which helps prevent excess moisture from seeping out.
Can I make this cheesecake without a springform pan?
A springform pan is recommended for easy removal, but you can use a regular cake pan lined with parchment paper or foil shaped into a collar. Just be extra careful when taking the cheesecake out to preserve its shape.
Is it necessary to add the lemon curd layer?
The lemon curd adds a beautiful intense citrus layer that sets this cheesecake apart. You could skip it, but the flavor and texture contrast it provides make the dish truly special, so I highly recommend keeping it in the Lemon Meringue Cheesecake Recipe.
How do I prevent cracks in my cheesecake?
Slowly cooling the cheesecake by turning off the oven and leaving the door slightly open after baking is essential, as well as avoiding overmixing the batter. These steps help minimize cracks and ensure a smooth, flawless surface.
Final Thoughts
There’s something so joyful about making this Lemon Meringue Cheesecake Recipe at home—it’s a heartwarming blend of tart citrus, creamy cheesecake, and fluffy meringue that feels both classic and elevated. Whether you’re celebrating a special moment or simply craving a slice of sunshine, this dessert is bound to bring smiles all around. Give it a try and let its bright flavors brighten your day too!
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Lemon Meringue Cheesecake Recipe
- Total Time: 6 hours 35 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This luscious Lemon Meringue Cheesecake combines the creamy richness of classic cheesecake with a zesty lemon curd layer and a fluffy meringue topping. The buttery graham cracker crust provides the perfect base for this elegant dessert, making it an ideal choice for special occasions or a delightful treat any time.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the lemon curd layer:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
For the meringue topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
- Make the crust: Preheat your oven to 325°F (160°C). In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes until set, then remove and allow it to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add sour cream, lemon zest, lemon juice, flour, and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, beating just until fully combined after each addition. Pour this batter over the cooled crust and smooth the surface. Bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight to fully chill and firm up.
- Make the lemon curd: In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest continuously until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in the butter until smooth. Let the curd cool slightly, then spread it evenly over the chilled cheesecake surface. Return the cheesecake to the fridge to let the lemon curd layer set.
- Make the meringue topping: Using a clean, dry bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar in small increments while continuing to beat until stiff, glossy peaks form. Spread or pipe the meringue generously over the lemon curd layer. Using a kitchen torch, carefully toast the meringue until golden brown, or place the cheesecake under a broiler for 1 to 2 minutes, watching closely to avoid burning.
Notes
- For best results, use room-temperature ingredients to ensure smooth batter and even baking.
- The cheesecake can be prepared a day in advance; add the meringue topping just before serving for optimal texture and appearance.
- When toasting the meringue, keep a close eye to prevent over-browning or burning.
- Allow the cheesecake to chill thoroughly to achieve the ideal creamy texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
